There's something truly comforting about a bowl of homemade soup, and this Smoky Split Pea Soup is no exception. With its rich, smoky flavor and hearty ingredients, it's perfect for warming up on a chilly day.
The star of this soup is the smoked ham hock, which imparts a deep, smoky flavor that's hard to beat. Dried split peas are the base of the soup, providing a creamy texture once cooked. Onion, carrots, and celery form the classic mirepoix, adding depth and sweetness. Garlic and smoked paprika enhance the smokiness and give the soup a fragrant warmth. Bay leaf and black pepper add subtle seasoning, while olive oil helps sauté the vegetables. A splash of lemon juice at the end brightens the flavors. Finally, a sprinkle of chopped parsley adds freshness.
This soup pairs wonderfully with a slice of crusty bread or a simple side salad. For a heartier meal, serve alongside a grilled cheese sandwich or a roasted vegetable platter.
Start by giving the split peas a good rinse under cold water. This helps remove any dust or debris. Set them aside for now. In a large pot, warm up your olive oil over medium heat. Once it's hot, toss in the onion, carrots, and celery. Let them cook until they're softened, which should take about five minutes.
Next, add in the garlic and smoked paprika. Stir these in and cook for another minute until your kitchen smells amazing. It's time to introduce the split peas to the party. Add them to the pot along with water, the ham hock, bay leaf, and black pepper. Bring everything to a boil.
Once boiling, reduce the heat to low, cover the pot, and let it simmer for about an hour and a half. You're looking for the peas to become tender, and the soup to thicken up nicely. Once it's there, remove the bay leaf and the ham hock. Finish by stirring in the lemon juice and adding salt to taste.
Ladle the soup into bowls while it's piping hot, and garnish with chopped parsley. Enjoy the warmth!
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